These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger before grilling.
Slideshow: Steak Sandwiches
1/4 cup canola oil, plus more for brushing
1/2 cup low-sodium soy sauce
7 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 green bell peppers, thinly sliced
2 bunches scallions, halved crosswise
1 pound rib eye steak, thinly sliced (see Note)
Toasted soft hoagie buns, mayonnaise and sliced pickles, for serving
How to Make It
Light a grill and oil the grate. In a large bowl, whisk the 1/4 cup of oil with the soy sauce, garlic and ginger. Add the peppers, scallions and meat and toss to coat. Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers. Assemble the sandwiches on buns with mayonnaise and pickles.
Look for thinly sliced steak at Asian markets, or have your butcher slice it.
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